Cowboy Stew

 

2
pounds lean chuck, cut into large chunks
4
tablespoons bacon drippings or olive oil

5
large carrots
1
large onion, chopped
3
stalks celery, chopped
1
tablespoon basil
1
teaspoon thyme
Salt and pepper to taste
4
potatoes cut into one-inch pieces
1
quart beef stock
Chopped parsley for garnish

 

 

Seasoned flour:

 

1
cup flour
1
  teaspoon garlic powder
Salt, pepper and a pinch of cayenne pepper

 

 

Preheat oven to 350 degrees.  Dredge flour in seasoned flour.  In a large Dutch oven, brown beef in 4 tablespoons bacon drippings or olive oil.  Chop vegetables coarsely and put into Dutch oven.  Add stock and seasonings.  Put lid on and place in oven for 2-1/2 hours.  After that time, add potatoes and cook for 1/2 hour longer or until they are tender.  Serve in large bowl, top with fresh chopped parsley. 

 

Serves 4 to 6.